Wrap recipe for 4 people, takes only 20 mins; recipe has sunflower oil, onion, garlic clove, cumin, paprika, oregano, black beans, chicken, chilli, tomato, coriander leaves, tortilla, cheddar, plain yogurt, chipotle sauce, lime and guacamole.
Mexican chicken & black bean wraps
Course: Wrap
Servings
4
servings
Prep time
15 mins
Ingredients
- Cumin: 1 tsp ground cumin
- Garlic Clove: 3 garlic cloves, crushed
- Onion: 1 onion, finely sliced
- Tomato: 3 tomatoes, roughly chopped
- Cheddar: 100g cheddar, grated
- Tortilla: 4 floured tortillas (seeded or wholemeal if you prefer)
- Chicken: about 150g cooked chicken (ideally from our pot roast recipe), shredded
- Lime: 1 lime, quartered
- Paprika: 1 tsp smoked paprika
- Oregano: 1 tsp dried oregano
- Black Beans: 400g can black beans, drained but not rinsed
- Chilli: 4 pickled chillies, chopped
- Sunflower Oil: 1 tbsp sunflower oil
- Guacamole: guacamole (optional)
- Coriander Leaves: small handful coriander leaves, chopped
- Plain Yogurt: 100g plain yogurt
- Chipotle Sauce: 50g chipotle sauce
Directions
- Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.
- Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.
